Pot Roast

INGREDIENTS

• 900 G OF INSIDE ROUND, CHUCK OR BONELESS BEEF SHANK
• 2 TABLESPOONS OF OLIVE OIL
• ½ TEACUP OF SMOKED BACON, FINELY CHOPPED
• 1 MEDIUM ONION, DICED
• 2 GARLIC CLOVES, MINCED
• 4 PEELED, DESEEDED TOMATOES, CHOPPED
• 1 TEASPOON OF TOMATO PASTE
• 2 POTATOES, PEELED AND CUT INTO LARGE CUBES
• 2 CARROTS, PEELED AND CUT INTO LARGE SLICES
• ½ BUNCH OF PARSLEY, CHOPPED
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Trim and cut the meat into large cubes; season with salt and black pepper. Sear all sides in olive oil, remove and set aside. In the same pot, braise the bacon, onions, garlic, and tomatoes until all vegetables are soft. Mix the tomato paste in, stir well, and return the meat to the pot; stir and cover with water or beef stock (p. 289). When the meat is almost tender, put in the potatoes and add more water. Cook for 5 minutes and add the carrots. When everything is cooked through, adjust seasoning, sprinkle in the parsley, and serve.

IN DETAIL: A hallmark of home cooking in many homes across the country, the carne de panela is a Brazilian classic. Meat cuts such as inside round, chuck, and boneless beef shank are the most traditional.  But more fibrous meat cuts can also be used in this recipe, such as outside flat or eye round.